This breakfast bread may not sound suitable for brekkie but it is, it even has some sneaky grated veg in there, shhh!
Wholemeal flour, secret veg, healthy fats, no refined sugar, antioxidants and so much more.
You can also adapt this with whatever flavours you like such as your favourite spices or a mix of wholegrain flours to vary up the diet which your gut likes. This can also easily be made vegan so is suitable for most diets and I like to use some pea protein in place of some flour just to mix up the macros in the recipe i.e. more protein to balance out the carbs and keeps your energy stable but if you don’t have this then just use more flour.
Once cooked this will do you for a few mornings or can even double as an afternoon pick-me-up if you need that boost to power through some work, it also makes a good morning post-workout breakfast as it’s well balanced and it’ll help you recover properly and maximise on those gains!
Recipe
-110g wholemeal flour (I used buckwheat)
-40g vegan pea protein (I used a flavoured one) or sub more flour
-10g cacao powder
-1 tsp baking powder
-110g grated courgette or carrot (or a mix of both)
-28g coconut sugar
-2 Tbsp oil (can sub 1 Tbsp for runny nut butter)
-2 eggs or chia eggs if vegan
-120ml water or almond milk
optional: spices such as cinnamon, ginger or maca powder, adjust to taste
Swirl
1 generous Tbsp peanut butter (I used a high oleic version)
splash of hot water to thin out peanut butter
Directions
Pre-heat the oven to 180c/160c fan
Mix all the dry ingredients together, then add in the wet except the grated veg and whisk to combine, next gently stir through the veg.
Line a baking tin with parchment, I suggest oiling it slightly as mine stuck just a bit to the paper so this will help it come off properly and add in the mix
Make the peanut swirl and dollop bits onto the top then mix it through the top, or you can add half the bread mix to the pan swirl some of the nut mix through then add the other half of the bread mix and finish off the swirl on top so it’s mixed throughout.
Bake for 30mins (or 25min fan) then allow to cool and serve with jam, nut butter or a spread of choice. OR cut lengthways and add nut butter to one side and jam to the other!
TIP: For better digestion, make the mix, then leave covered in a cool place for 7-8 hours before baking, this helps activate the flour which is easier to digest.
P.S. Don’t forget that I’m now a certified diet & health coach, so if you need help tweaking your diet or understand your macronutrient needs better then get in touch.
